RE: Better Brewing Skills?

[Guest guest]

What a brilliantly honest, lovely response, Pippa!

I choose to throw my weight behind you, being a simple brewer who has to

cut corners sometimes (I use WHITE lovely natural cane sugar!!!!) :-)

The culture loves it and makes the most delicious KT.

Neither has it ever stuck a fist out of the jar and threatened me because

it sometimes gets tea bag nutrients - still viable tea nutrients.

I advocate gratitude for the little things.

As for bartering with other folks, this is completely unreasonable for

folks with a busy work schedule.

It would behove our Mr Yisrael to exercise a little wisdom and not to rub

people up the wrong way with his omniscience. ;-)

Shalom,

Margret UK

- of the inspirational creation brew -

In message you wrote:

> This thread is looking rather divisive.  Here's my life - I work exclusively

on call.  And I don't get any guaranteed salary - if I don't get called in, I

don't get any money.  I work at a birth center - babies come when they want to,

whether or not it's my day on call, whether or not I've made enough money that

month.  As such, there are months when I'm eating out of the food bank.  So yes,

I use plain white sugar (the stuff you get in the bulk bins at WinCo) and I use

tea bags because THAT IS ALL THAT I I CAN AFFORD.  I would love to use all the

crazy fancy organic stuff you use, but it is NOT AN OPTION for me - I'm over 4

months behind on my student loans, I only pay my power every other month, things

are bad.  So it may be a " McBrew " , but you know what?  A " McBrew " every day is

STILL better than no kombucha at all.  So making those of us who can't afford to

do it " perfectly " feel horrible about our brewing ability is not going to be

particularly useful.  Those are my thoughts and opinions on this topic.

>

>

>

>

> Subject: Better Brewing Skills?

> To: original_kombucha

> Date: Tuesday, February 15, 2011, 1:22 PM

>

> greetings to all again,

>

> if the foregoing recipe was " tried and true " , then people will never

experience

> a molded scoby, over-acidic brew, a scoby with a clear hole going right

through

> it or other peculiar anomalies.  i have said so and will state without

> hesitation in laying an affirmation to anyone | everyone within this forum to

> demonstrate beyond debate any usage of isolated sugar(s) from any sourced

> derived to be integral and indispensable for brewing now

>

> any person knowledgeable & genuine about tea leaves knows to always use loose

> leaf tea | herbs | flowers, etc. rather than tea bags which are usually

> bleached, flushed with hexane and other chemical diabolics unspoken of =

> previously.  are we here to brew quality or some McBrew (as in

> Mc's) kind of KE | KT?  i am asking the group about their uncensored

> feelings and thoughts on this.  the best ingredients & environment...

>

> evolutionary brew,

>       -Rezz

--

+------------------ Minstrel@... --------------------+

http://www.therpc.f9.co.uk/family/scobygrow/home.html

http://bavarianminstrel.wordpress.com

http://www.hebrew4christians.com/index.html

creation.com

Rebellion against the Creator is the root of all suffering.

[Guest guest]

What a brilliantly honest, lovely response, Pippa!

I choose to throw my weight behind you, being a simple brewer who has to

cut corners sometimes (I use WHITE lovely natural cane sugar!!!!) :-)

The culture loves it and makes the most delicious KT.

Neither has it ever stuck a fist out of the jar and threatened me because

it sometimes gets tea bag nutrients - still viable tea nutrients.

I advocate gratitude for the little things.

As for bartering with other folks, this is completely unreasonable for

folks with a busy work schedule.

It would behove our Mr Yisrael to exercise a little wisdom and not to rub

people up the wrong way with his omniscience. ;-)

Shalom,

Margret UK

- of the inspirational creation brew -

In message you wrote:

> This thread is looking rather divisive.  Here's my life - I work exclusively

on call.  And I don't get any guaranteed salary - if I don't get called in, I

don't get any money.  I work at a birth center - babies come when they want to,

whether or not it's my day on call, whether or not I've made enough money that

month.  As such, there are months when I'm eating out of the food bank.  So yes,

I use plain white sugar (the stuff you get in the bulk bins at WinCo) and I use

tea bags because THAT IS ALL THAT I I CAN AFFORD.  I would love to use all the

crazy fancy organic stuff you use, but it is NOT AN OPTION for me - I'm over 4

months behind on my student loans, I only pay my power every other month, things

are bad.  So it may be a " McBrew " , but you know what?  A " McBrew " every day is

STILL better than no kombucha at all.  So making those of us who can't afford to

do it " perfectly " feel horrible about our brewing ability is not going to be

particularly useful.  Those are my thoughts and opinions on this topic.

>

>

>

>

> Subject: Better Brewing Skills?

> To: original_kombucha

> Date: Tuesday, February 15, 2011, 1:22 PM

>

> greetings to all again,

>

> if the foregoing recipe was " tried and true " , then people will never

experience

> a molded scoby, over-acidic brew, a scoby with a clear hole going right

through

> it or other peculiar anomalies.  i have said so and will state without

> hesitation in laying an affirmation to anyone | everyone within this forum to

> demonstrate beyond debate any usage of isolated sugar(s) from any sourced

> derived to be integral and indispensable for brewing now

>

> any person knowledgeable & genuine about tea leaves knows to always use loose

> leaf tea | herbs | flowers, etc. rather than tea bags which are usually

> bleached, flushed with hexane and other chemical diabolics unspoken of =

> previously.  are we here to brew quality or some McBrew (as in

> Mc's) kind of KE | KT?  i am asking the group about their uncensored

> feelings and thoughts on this.  the best ingredients & environment...

>

> evolutionary brew,

>       -Rezz

--

+------------------ Minstrel@... --------------------+

http://www.therpc.f9.co.uk/family/scobygrow/home.html

http://bavarianminstrel.wordpress.com

http://www.hebrew4christians.com/index.html

creation.com

Rebellion against the Creator is the root of all suffering.

[Guest guest]

In message you wrote:

> does stevia work for brewing kombucha??

No, Patti, not for the brewing, only for sweetening the brew after.

kombuchaly,

Margret UK :-)

--

+------------------ Minstrel@... --------------------+

http://www.therpc.f9.co.uk/family/scobygrow/home.html

http://bavarianminstrel.wordpress.com

http://www.hebrew4christians.com/index.html

creation.com

God is my strong fortress. He makes my way perfect. (2 Sam 22:33)

[Guest guest]

In message you wrote:

> does stevia work for brewing kombucha??

No, Patti, not for the brewing, only for sweetening the brew after.

kombuchaly,

Margret UK :-)

--

+------------------ Minstrel@... --------------------+

http://www.therpc.f9.co.uk/family/scobygrow/home.html

http://bavarianminstrel.wordpress.com

http://www.hebrew4christians.com/index.html

creation.com

God is my strong fortress. He makes my way perfect. (2 Sam 22:33)

[Guest guest]

This thread is looking rather divisive.  Here's my life - I work exclusively on

call.  And I don't get any guaranteed salary - if I don't get called in, I don't

get any money.  I work at a birth center - babies come when they want to,

whether or not it's my day on call, whether or not I've made enough money that

month.  As such, there are months when I'm eating out of the food bank.  So yes,

I use plain white sugar (the stuff you get in the bulk bins at WinCo) and I use

tea bags because THAT IS ALL THAT I I CAN AFFORD.  I would love to use all the

crazy fancy organic stuff you use, but it is NOT AN OPTION for me - I'm over 4

months behind on my student loans, I only pay my power every other month, things

are bad.  So it may be a " McBrew " , but you know what?  A " McBrew " every day is

STILL better than no kombucha at all.  So making those of us who can't afford to

do it " perfectly " feel horrible about our brewing ability is not going to be

particularly useful.  Those are my thoughts and opinions on this topic.

Subject: Better Brewing Skills?

To: original_kombucha

Date: Tuesday, February 15, 2011, 1:22 PM

greetings to all again,

if the foregoing recipe was " tried and true " , then people will never experience

a molded scoby, over-acidic brew, a scoby with a clear hole going right through

it or other peculiar anomalies.  i have said so and will state without

hesitation in laying an affirmation to anyone | everyone within this forum to

demonstrate beyond debate any usage of isolated sugar(s) from any sourced

derived to be integral and indispensable for brewing now

any person knowledgeable & genuine about tea leaves knows to always use loose

leaf tea | herbs | flowers, etc. rather than tea bags which are usually

bleached, flushed with hexane and other chemical diabolics unspoken of

previously.  are we here to brew quality or some McBrew (as in

Mc's) kind of KE | KT?  i am asking the group about their uncensored

feelings and thoughts on this.  the best ingredients & environment...

evolutionary brew,

      -Rezz

________________________________

To: original_kombucha

Sent: Tue, February 15, 2011 3:37:10 PM

Subject: Re: Is it KT or has it become something else?

 

To keep this from happening to you...

Stick with the basic tried and true recipe.

Per Gallon:

4 (max 6) bags of tea or equivilent of loose tea

1 to 1 1/2 cups sugars

13 oz very sour starter tea (10% of 128 oz/gal)oon top of scoby

I got crazy and was adding more tea bags and way more starter and *boom* almost

instant vinegar. Tea supplies nitrogen which is food for the beasties. I guess

when they get too much food they go a bit crazy!

As a side note, I was able to bottle and drink a lot of it.

I watered it down and put it away for months in large gallon bottles with some

ginger and *voila* drinkable KT.

Cheers,

>

>

> Hi all!

> To all KT nerds!  [:-B] !! I am having a new experience and am looking

> for answers if they are to be had

> All of my KT brewed a bit too long and got acidic to the point of a sip

> giving me heartburn.

> I went ahead and started new batches with 1/4 of the mix being the acid

> stuff and scobys and 3/4 sweet tea. Even after mixing in the sweet tea

> the mixture registered below 2 on the pH scale! I have read that KT is

> to be around 2.5 pH. Now I know that starter KT should be sour. I am

> only wondering if it ever gets to a point that it isn't KT anymore,

> where it doesn't have the DNA (to quote Margaret!), that makes KT  KT

> and not vinegar.

> (It is still forming the infamous scoby...)

> Thanks to anyone that has maybe done this before or has knowledge of

> this!

>

> Cheers!

>

>

>

>

>

>

[Guest guest]

This thread is looking rather divisive.  Here's my life - I work exclusively on

call.  And I don't get any guaranteed salary - if I don't get called in, I don't

get any money.  I work at a birth center - babies come when they want to,

whether or not it's my day on call, whether or not I've made enough money that

month.  As such, there are months when I'm eating out of the food bank.  So yes,

I use plain white sugar (the stuff you get in the bulk bins at WinCo) and I use

tea bags because THAT IS ALL THAT I I CAN AFFORD.  I would love to use all the

crazy fancy organic stuff you use, but it is NOT AN OPTION for me - I'm over 4

months behind on my student loans, I only pay my power every other month, things

are bad.  So it may be a " McBrew " , but you know what?  A " McBrew " every day is

STILL better than no kombucha at all.  So making those of us who can't afford to

do it " perfectly " feel horrible about our brewing ability is not going to be

particularly useful.  Those are my thoughts and opinions on this topic.

Subject: Better Brewing Skills?

To: original_kombucha

Date: Tuesday, February 15, 2011, 1:22 PM

greetings to all again,

if the foregoing recipe was " tried and true " , then people will never experience

a molded scoby, over-acidic brew, a scoby with a clear hole going right through

it or other peculiar anomalies.  i have said so and will state without

hesitation in laying an affirmation to anyone | everyone within this forum to

demonstrate beyond debate any usage of isolated sugar(s) from any sourced

derived to be integral and indispensable for brewing now

any person knowledgeable & genuine about tea leaves knows to always use loose

leaf tea | herbs | flowers, etc. rather than tea bags which are usually

bleached, flushed with hexane and other chemical diabolics unspoken of

previously.  are we here to brew quality or some McBrew (as in

Mc's) kind of KE | KT?  i am asking the group about their uncensored

feelings and thoughts on this.  the best ingredients & environment...

evolutionary brew,

      -Rezz

________________________________

To: original_kombucha

Sent: Tue, February 15, 2011 3:37:10 PM

Subject: Re: Is it KT or has it become something else?

 

To keep this from happening to you...

Stick with the basic tried and true recipe.

Per Gallon:

4 (max 6) bags of tea or equivilent of loose tea

1 to 1 1/2 cups sugars

13 oz very sour starter tea (10% of 128 oz/gal)oon top of scoby

I got crazy and was adding more tea bags and way more starter and *boom* almost

instant vinegar. Tea supplies nitrogen which is food for the beasties. I guess

when they get too much food they go a bit crazy!

As a side note, I was able to bottle and drink a lot of it.

I watered it down and put it away for months in large gallon bottles with some

ginger and *voila* drinkable KT.

Cheers,

>

>

> Hi all!

> To all KT nerds!  [:-B] !! I am having a new experience and am looking

> for answers if they are to be had

> All of my KT brewed a bit too long and got acidic to the point of a sip

> giving me heartburn.

> I went ahead and started new batches with 1/4 of the mix being the acid

> stuff and scobys and 3/4 sweet tea. Even after mixing in the sweet tea

> the mixture registered below 2 on the pH scale! I have read that KT is

> to be around 2.5 pH. Now I know that starter KT should be sour. I am

> only wondering if it ever gets to a point that it isn't KT anymore,

> where it doesn't have the DNA (to quote Margaret!), that makes KT  KT

> and not vinegar.

> (It is still forming the infamous scoby...)

> Thanks to anyone that has maybe done this before or has knowledge of

> this!

>

> Cheers!

>

>

>

>

>

>

[Guest guest]

Hi Epiphany,

Yes, I do not know what happened to this thread!

Anyway, I am in total agreement with you! We do what we can with what we have! I

know that the KT I drink is better by far for me than all the beer and 7up I

used to consume, even made with table sugar and generic tea bags!! Sometimes I

find good deals on things that are " higher end " and I use them. When I don't I

use Safeway brand! I have heard that you can buy loose tea very cheaply at

" International Markets " particularly Middle Eastern or Asian.

Like most things that are healthy people will go to the outer extremes to make

it " the healthiest " ...for me it is just alot better than what I used to do!

Cheers,

> >

> >

> > Hi all!

> > To all KT nerds!  [:-B] !! I am having a new experience and am looking

> > for answers if they are to be had

> > All of my KT brewed a bit too long and got acidic to the point of a sip

> > giving me heartburn.

> > I went ahead and started new batches with 1/4 of the mix being the acid

> > stuff and scobys and 3/4 sweet tea. Even after mixing in the sweet tea

> > the mixture registered below 2 on the pH scale! I have read that KT is

> > to be around 2.5 pH. Now I know that starter KT should be sour. I am

> > only wondering if it ever gets to a point that it isn't KT anymore,

> > where it doesn't have the DNA (to quote Margaret!), that makes KT  KT

> > and not vinegar.

> > (It is still forming the infamous scoby...)

> > Thanks to anyone that has maybe done this before or has knowledge of

> > this!

> >

> > Cheers!

> >

> >

> >

> >

> >

> >

[Guest guest]

That involves having something to barter with, which is still out of my reach.

It would be one thing to say " this is the ideal way to do it " - but saying that

what we are doing is BAD is a whole other thing, and frankly this thread is

making me very angry and I'm hoping that the list mod will bring an end to it.

this message have been removed]

------------------------------------

[Guest guest]

That involves having something to barter with, which is still out of my reach.

It would be one thing to say " this is the ideal way to do it " - but saying that

what we are doing is BAD is a whole other thing, and frankly this thread is

making me very angry and I'm hoping that the list mod will bring an end to it.

this message have been removed]

------------------------------------

[Guest guest]

amen to that sista! Do what you gotta do!

Patti

________________________________

To: original_kombucha

Sent: Tue, February 15, 2011 3:41:20 PM

Subject: Re: Better Brewing Skills?

This thread is looking rather divisive. Here's my life - I work exclusively on

call. And I don't get any guaranteed salary - if I don't get called in, I don't

get any money. I work at a birth center - babies come when they want to,

whether or not it's my day on call, whether or not I've made enough money that

month. As such, there are months when I'm eating out of the food bank. So yes,

I use plain white sugar (the stuff you get in the bulk bins at WinCo) and I use

tea bags because THAT IS ALL THAT I I CAN AFFORD. I would love to use all the

crazy fancy organic stuff you use, but it is NOT AN OPTION for me - I'm over 4

months behind on my student loans, I only pay my power every other month, things

are bad. So it may be a " McBrew " , but you know what? A " McBrew " every day is

STILL better than no kombucha at all. So making those of us who can't afford to

do it " perfectly " feel horrible about our brewing ability is not going to be

particularly useful. Those are my thoughts and opinions on this topic.

Subject: Better Brewing Skills?

To: original_kombucha

Date: Tuesday, February 15, 2011, 1:22 PM

greetings to all again,

if the foregoing recipe was " tried and true " , then people will never experience

a molded scoby, over-acidic brew, a scoby with a clear hole going right through

it or other peculiar anomalies. i have said so and will state without

hesitation in laying an affirmation to anyone | everyone within this forum to

demonstrate beyond debate any usage of isolated sugar(s) from any sourced

derived to be integral and indispensable for brewing now

any person knowledgeable & genuine about tea leaves knows to always use loose

leaf tea | herbs | flowers, etc. rather than tea bags which are usually

bleached, flushed with hexane and other chemical diabolics unspoken of

previously. are we here to brew quality or some McBrew (as in

Mc's) kind of KE | KT? i am asking the group about their uncensored

feelings and thoughts on this. the best ingredients & environment...

evolutionary brew,

-Rezz

________________________________

To: original_kombucha

Sent: Tue, February 15, 2011 3:37:10 PM

Subject: Re: Is it KT or has it become something else?

To keep this from happening to you...

Stick with the basic tried and true recipe.

Per Gallon:

4 (max 6) bags of tea or equivilent of loose tea

1 to 1 1/2 cups sugars

13 oz very sour starter tea (10% of 128 oz/gal)oon top of scoby

I got crazy and was adding more tea bags and way more starter and *boom* almost

instant vinegar. Tea supplies nitrogen which is food for the beasties. I guess

when they get too much food they go a bit crazy!

As a side note, I was able to bottle and drink a lot of it.

I watered it down and put it away for months in large gallon bottles with some

ginger and *voila* drinkable KT.

Cheers,

>

>

> Hi all!

> To all KT nerds! [:-B] !! I am having a new experience and am looking

> for answers if they are to be had

> All of my KT brewed a bit too long and got acidic to the point of a sip

> giving me heartburn.

> I went ahead and started new batches with 1/4 of the mix being the acid

> stuff and scobys and 3/4 sweet tea. Even after mixing in the sweet tea

> the mixture registered below 2 on the pH scale! I have read that KT is

> to be around 2.5 pH. Now I know that starter KT should be sour. I am

> only wondering if it ever gets to a point that it isn't KT anymore,

> where it doesn't have the DNA (to quote Margaret!), that makes KT KT

> and not vinegar.

> (It is still forming the infamous scoby...)

> Thanks to anyone that has maybe done this before or has knowledge of

> this!

>

> Cheers!

>

>

>

>

>

>

[Guest guest]

amen to that sista! Do what you gotta do!

Patti

________________________________

To: original_kombucha

Sent: Tue, February 15, 2011 3:41:20 PM

Subject: Re: Better Brewing Skills?

This thread is looking rather divisive. Here's my life - I work exclusively on

call. And I don't get any guaranteed salary - if I don't get called in, I don't

get any money. I work at a birth center - babies come when they want to,

whether or not it's my day on call, whether or not I've made enough money that

month. As such, there are months when I'm eating out of the food bank. So yes,

I use plain white sugar (the stuff you get in the bulk bins at WinCo) and I use

tea bags because THAT IS ALL THAT I I CAN AFFORD. I would love to use all the

crazy fancy organic stuff you use, but it is NOT AN OPTION for me - I'm over 4

months behind on my student loans, I only pay my power every other month, things

are bad. So it may be a " McBrew " , but you know what? A " McBrew " every day is

STILL better than no kombucha at all. So making those of us who can't afford to

do it " perfectly " feel horrible about our brewing ability is not going to be

particularly useful. Those are my thoughts and opinions on this topic.

Subject: Better Brewing Skills?

To: original_kombucha

Date: Tuesday, February 15, 2011, 1:22 PM

greetings to all again,

if the foregoing recipe was " tried and true " , then people will never experience

a molded scoby, over-acidic brew, a scoby with a clear hole going right through

it or other peculiar anomalies. i have said so and will state without

hesitation in laying an affirmation to anyone | everyone within this forum to

demonstrate beyond debate any usage of isolated sugar(s) from any sourced

derived to be integral and indispensable for brewing now

any person knowledgeable & genuine about tea leaves knows to always use loose

leaf tea | herbs | flowers, etc. rather than tea bags which are usually

bleached, flushed with hexane and other chemical diabolics unspoken of

previously. are we here to brew quality or some McBrew (as in

Mc's) kind of KE | KT? i am asking the group about their uncensored

feelings and thoughts on this. the best ingredients & environment...

evolutionary brew,

-Rezz

________________________________

To: original_kombucha

Sent: Tue, February 15, 2011 3:37:10 PM

Subject: Re: Is it KT or has it become something else?

To keep this from happening to you...

Stick with the basic tried and true recipe.

Per Gallon:

4 (max 6) bags of tea or equivilent of loose tea

1 to 1 1/2 cups sugars

13 oz very sour starter tea (10% of 128 oz/gal)oon top of scoby

I got crazy and was adding more tea bags and way more starter and *boom* almost

instant vinegar. Tea supplies nitrogen which is food for the beasties. I guess

when they get too much food they go a bit crazy!

As a side note, I was able to bottle and drink a lot of it.

I watered it down and put it away for months in large gallon bottles with some

ginger and *voila* drinkable KT.

Cheers,

>

>

> Hi all!

> To all KT nerds! [:-B] !! I am having a new experience and am looking

> for answers if they are to be had

> All of my KT brewed a bit too long and got acidic to the point of a sip

> giving me heartburn.

> I went ahead and started new batches with 1/4 of the mix being the acid

> stuff and scobys and 3/4 sweet tea. Even after mixing in the sweet tea

> the mixture registered below 2 on the pH scale! I have read that KT is

> to be around 2.5 pH. Now I know that starter KT should be sour. I am

> only wondering if it ever gets to a point that it isn't KT anymore,

> where it doesn't have the DNA (to quote Margaret!), that makes KT KT

> and not vinegar.

> (It is still forming the infamous scoby...)

> Thanks to anyone that has maybe done this before or has knowledge of

> this!

>

> Cheers!

>

>

>

>

>

>

[Guest guest]

Wow, I don't know where u live that u can barter for these things? And to even

know the kind of people that share your interests or the time to find these

friends.... Some of us don't have the time,money,or friends to do the barter

thing, so you come off more than a little arrogant.

Sent from my BlackBerry® smartphone, powered by CREDO Mobile.

Re: Better Brewing Skills?

This thread is looking rather divisive. Here's my life - I work exclusively on

call. And I don't get any guaranteed salary - if I don't get called in, I don't

get any money. I work at a birth center - babies come when they want to,

whether or not it's my day on call, whether or not I've made enough money that

month. As such, there are months when I'm eating out of the food bank. So yes,

I use plain white sugar (the stuff you get in the bulk bins at WinCo) and I use

tea bags because THAT IS ALL THAT I I CAN AFFORD. I would love to use all the

crazy fancy organic stuff you use, but it is NOT AN OPTION for me - I'm over 4

months behind on my student loans, I only pay my power every other month, things

are bad. So it may be a " McBrew " , but you know what? A " McBrew " every day is

STILL better than no kombucha at all. So making those of us who can't afford to

do it " perfectly " feel horrible about our brewing ability is not going to be

particularly useful. Those are my thoughts and opinions on this topic.

this message have been removed]

[Guest guest]

Wow, I don't know where u live that u can barter for these things? And to even

know the kind of people that share your interests or the time to find these

friends.... Some of us don't have the time,money,or friends to do the barter

thing, so you come off more than a little arrogant.

Sent from my BlackBerry® smartphone, powered by CREDO Mobile.

Re: Better Brewing Skills?

This thread is looking rather divisive. Here's my life - I work exclusively on

call. And I don't get any guaranteed salary - if I don't get called in, I don't

get any money. I work at a birth center - babies come when they want to,

whether or not it's my day on call, whether or not I've made enough money that

month. As such, there are months when I'm eating out of the food bank. So yes,

I use plain white sugar (the stuff you get in the bulk bins at WinCo) and I use

tea bags because THAT IS ALL THAT I I CAN AFFORD. I would love to use all the

crazy fancy organic stuff you use, but it is NOT AN OPTION for me - I'm over 4

months behind on my student loans, I only pay my power every other month, things

are bad. So it may be a " McBrew " , but you know what? A " McBrew " every day is

STILL better than no kombucha at all. So making those of us who can't afford to

do it " perfectly " feel horrible about our brewing ability is not going to be

particularly useful. Those are my thoughts and opinions on this topic.

this message have been removed]

[Guest guest]

i dont have access to freebies or bartering where i live. I have to have

actual $$...

________________________________

To: original_kombucha

Sent: Tue, February 15, 2011 4:17:55 PM

Subject: Re: Better Brewing Skills?

Wow, I don't know where u live that u can barter for these things? And to even

know the kind of people that share your interests or the time to find these

friends.... Some of us don't have the time,money,or friends to do the barter

thing, so you come off more than a little arrogant.

Sent from my BlackBerry® smartphone, powered by CREDO Mobile.

Re: Better Brewing Skills?

This thread is looking rather divisive. Here's my life - I work exclusively on

call. And I don't get any guaranteed salary - if I don't get called in, I don't

get any money. I work at a birth center - babies come when they want to,

whether or not it's my day on call, whether or not I've made enough money that

month. As such, there are months when I'm eating out of the food bank. So yes,

I use plain white sugar (the stuff you get in the bulk bins at WinCo) and I use

tea bags because THAT IS ALL THAT I I CAN AFFORD. I would love to use all the

crazy fancy organic stuff you use, but it is NOT AN OPTION for me - I'm over 4

months behind on my student loans, I only pay my power every other month, things

are bad. So it may be a " McBrew " , but you know what? A " McBrew " every day is

STILL better than no kombucha at all. So making those of us who can't afford to

do it " perfectly " feel horrible about our brewing ability is not going to be

particularly useful. Those are my thoughts and opinions on this topic.

this message have been removed]

[Guest guest]

i dont have access to freebies or bartering where i live. I have to have

actual $$...

________________________________

To: original_kombucha

Sent: Tue, February 15, 2011 4:17:55 PM

Subject: Re: Better Brewing Skills?

Wow, I don't know where u live that u can barter for these things? And to even

know the kind of people that share your interests or the time to find these

friends.... Some of us don't have the time,money,or friends to do the barter

thing, so you come off more than a little arrogant.

Sent from my BlackBerry® smartphone, powered by CREDO Mobile.

Re: Better Brewing Skills?

This thread is looking rather divisive. Here's my life - I work exclusively on

call. And I don't get any guaranteed salary - if I don't get called in, I don't

get any money. I work at a birth center - babies come when they want to,

whether or not it's my day on call, whether or not I've made enough money that

month. As such, there are months when I'm eating out of the food bank. So yes,

I use plain white sugar (the stuff you get in the bulk bins at WinCo) and I use

tea bags because THAT IS ALL THAT I I CAN AFFORD. I would love to use all the

crazy fancy organic stuff you use, but it is NOT AN OPTION for me - I'm over 4

months behind on my student loans, I only pay my power every other month, things

are bad. So it may be a " McBrew " , but you know what? A " McBrew " every day is

STILL better than no kombucha at all. So making those of us who can't afford to

do it " perfectly " feel horrible about our brewing ability is not going to be

particularly useful. Those are my thoughts and opinions on this topic.

this message have been removed]

[Guest guest]

There are concerns about Agave............

Kathe

Sender: original_kombucha

Date: Tue, 15 Feb 2011 13:56:10

barter with other people for blackstrap molasses, brown rice syrup, maple syrup,

agave nectar, stevia in powder or liquid form, yacon nectar, lucuma syrup and

[Guest guest]

does stevia work for brewing kombucha??

Patti

________________________________

To: original_kombucha

Sent: Tue, February 15, 2011 4:26:30 PM

Subject: Re: Better Brewing Skills?

There are concerns about Agave............

Kathe

Sender: original_kombucha

Date: Tue, 15 Feb 2011 13:56:10

barter with other people for blackstrap molasses, brown rice syrup, maple syrup,

agave nectar, stevia in powder or liquid form, yacon nectar, lucuma syrup and

[Guest guest]

does stevia work for brewing kombucha??

Patti

________________________________

To: original_kombucha

Sent: Tue, February 15, 2011 4:26:30 PM

Subject: Re: Better Brewing Skills?

There are concerns about Agave............

Kathe

Sender: original_kombucha

Date: Tue, 15 Feb 2011 13:56:10

barter with other people for blackstrap molasses, brown rice syrup, maple syrup,

agave nectar, stevia in powder or liquid form, yacon nectar, lucuma syrup and

[Guest guest]

Rezz, you should not use isolated fructose syrups such as agave, ever. Agave is

no different than high fructose corn syrup. It is a highly processed product

that has had an amazing marketing campaign to bring it into the forfront as a

healthy sweetener which it is most definetly not. Google it, ask around, there

is research. We even talked about it here on this list I think a while back.

Stevia WILL NOT work as the bacteria and yeast require glucose which is not

present in stevia (or agave for that matter-all processed fructose)Only things

that provide sucrose (glucose+ sucrose)are usable long term. I think you can use

pure glucose as well, but pure fructose is not recommended.

Sucrose aka table sugar may not be nutritive for humans, but it is in it's

simplest form, energy. The bacteria and yeast don't care what form it comes in,

expensive versions of sugar or plain old table sugar,they just require sugar to

reproduce. They " eat " or consume the sugar and in that process they provide us

with the beneficial acids as bi-products. If you allow your brew to ferment long

enough there is minimal sugar remaining. There are benefits to using coconut

sugar. There are scientific articles on it stating that it may provide the best

source of sugar, but it is very expensive. There is also reason to use organic

over conventional table sugar, due to the processing that conventional goes

through leaving behind unwanted things. Same goes for tea.

BUT many people cannot afford alternatives and given the option of homemade KT

over other alternatives, it is better by far regardless of the ingredients it

started from.

Remember also that not everyone is coming from the same perspective as you are.

Happy Brewing All!!

>

> this message have been removed]

>

[Guest guest]

Rezz, you should not use isolated fructose syrups such as agave, ever. Agave is

no different than high fructose corn syrup. It is a highly processed product

that has had an amazing marketing campaign to bring it into the forfront as a

healthy sweetener which it is most definetly not. Google it, ask around, there

is research. We even talked about it here on this list I think a while back.

Stevia WILL NOT work as the bacteria and yeast require glucose which is not

present in stevia (or agave for that matter-all processed fructose)Only things

that provide sucrose (glucose+ sucrose)are usable long term. I think you can use

pure glucose as well, but pure fructose is not recommended.

Sucrose aka table sugar may not be nutritive for humans, but it is in it's

simplest form, energy. The bacteria and yeast don't care what form it comes in,

expensive versions of sugar or plain old table sugar,they just require sugar to

reproduce. They " eat " or consume the sugar and in that process they provide us

with the beneficial acids as bi-products. If you allow your brew to ferment long

enough there is minimal sugar remaining. There are benefits to using coconut

sugar. There are scientific articles on it stating that it may provide the best

source of sugar, but it is very expensive. There is also reason to use organic

over conventional table sugar, due to the processing that conventional goes

through leaving behind unwanted things. Same goes for tea.

BUT many people cannot afford alternatives and given the option of homemade KT

over other alternatives, it is better by far regardless of the ingredients it

started from.

Remember also that not everyone is coming from the same perspective as you are.

Happy Brewing All!!

>

> this message have been removed]

>

[Guest guest]

NO

>

> does stevia work for brewing kombucha??

>

>

>

> Patti

>

>

>

>

> ________________________________

>

> To: original_kombucha

> Sent: Tue, February 15, 2011 4:26:30 PM

> Subject: Re: Better Brewing Skills?

>

>

> There are concerns about Agave............

>

> Kathe

>

>

> Sender: original_kombucha

> Date: Tue, 15 Feb 2011 13:56:10

>

> barter with other people for blackstrap molasses, brown rice syrup, maple

syrup,

>

>

> agave nectar, stevia in powder or liquid form, yacon nectar, lucuma syrup and

>

>

[Guest guest]

NO

>

> does stevia work for brewing kombucha??

>

>

>

> Patti

>

>

>

>

> ________________________________

>

> To: original_kombucha

> Sent: Tue, February 15, 2011 4:26:30 PM

> Subject: Re: Better Brewing Skills?

>

>

> There are concerns about Agave............

>

> Kathe

>

>

> Sender: original_kombucha

> Date: Tue, 15 Feb 2011 13:56:10

>

> barter with other people for blackstrap molasses, brown rice syrup, maple

syrup,

>

>

> agave nectar, stevia in powder or liquid form, yacon nectar, lucuma syrup and

>

>

[Guest guest]

Kathe,

Yes there are. Agave is just hyped up marketing ploy for a high fructose syrup

made from cactus instead of corn. No Bueno.

>

> There are concerns about Agave............

>

> Kathe

>

>

> Sender: original_kombucha

> Date: Tue, 15 Feb 2011 13:56:10

>

>

>

> barter with other people for blackstrap molasses, brown rice syrup, maple

syrup,

>

>

> agave nectar, stevia in powder or liquid form, yacon nectar, lucuma syrup and

>

>

>

>

[Guest guest]

Kathe,

Yes there are. Agave is just hyped up marketing ploy for a high fructose syrup

made from cactus instead of corn. No Bueno.

>

> There are concerns about Agave............

>

> Kathe

>

>

> Sender: original_kombucha

> Date: Tue, 15 Feb 2011 13:56:10

>

>

>

> barter with other people for blackstrap molasses, brown rice syrup, maple

syrup,

>

>

> agave nectar, stevia in powder or liquid form, yacon nectar, lucuma syrup and

>

>

>

>

[Guest guest]

yeah didnt think so but since rezz mentioned it thought id ask thanks

________________________________

To: original_kombucha

Sent: Tue, February 15, 2011 4:34:25 PM

Subject: Re: Better Brewing Skills?

NO

>

> does stevia work for brewing kombucha??

>

>

>

> Patti

>

>

>

>

> ________________________________

>

> To: original_kombucha

> Sent: Tue, February 15, 2011 4:26:30 PM

> Subject: Re: Better Brewing Skills?

>

>

> There are concerns about Agave............

>

> Kathe

>

>

> Sender: original_kombucha

> Date: Tue, 15 Feb 2011 13:56:10

>

> barter with other people for blackstrap molasses, brown rice syrup, maple

>syrup,

>

>

>

> agave nectar, stevia in powder or liquid form, yacon nectar, lucuma syrup and

>

>